In order to get low-waste menus, you should seek to combine the least consumption of resources with the best taste and irresistible flavor in one dish. This equation makes you wonder; how do I build a menu for my restaurant or hotel free of waste? What meals help reduce food waste? And what are the ideal tips for lean recipes? You can find the answers to all of that and more through the following lines. Running a kitchen for a restaurant or hotel with no food waste is a though that most chefs have in mind. Unilever Food Solutions chefs from around the world came up with an exclusive and innovative way to do it. If you are one of those chefs who are looking for a futuristic menu free of waste, you can follow the tips of international chefs from different countries on the Unilever Food Solutions website.
What is Food Waste Reduction?
Food waste is a big issue all over the world, as millions of waste that includes leftovers from hotels, restaurants or even from our homes come into our world daily without us being able to use them properly, this waste does not even enable us to deliver leftover food to people in need and it also makes you feel guilty whenever you look at the amount of resources wasted daily.
Cooking with less food waste literally means avoiding leaving any residue during or after a meal is cooked, as this includes portions of the ingredients you use and their packaging.
Hence, the latest future menu trends have emerged that help reduce food waste to help us take real steps towards positive change, starting with making complete and perfect meals with minimal resources so that we can delight those who are around us with the same delicious taste using lean recipes.
Reducing food waste does not mean at all reducing the different and ideal flavor that we are used to in our usual food and foods, on the contrary, it is a trend that seeks to combine the least consumption of resources used in making food and at the same time; obtaining the highest irresistible flavor and taste for your food, and thus help you become the ideal chef.
4 Ideal Tips to Reduce Food Waste
We all know that restaurants cause a lot of food waste, but as an ideal chef who strives to deliver more recipes without wasting, you can change that.
To get future lean menus in your restaurant, you must plan and communicate with your employees and develop appropriate strategies that give you lean menus and the best place to start that plan is inside your kitchen, once you have the basics you are ready to succeed.
Reduce Food Waste From Ingredients
The first advice from Unilever Food chefs across the globe is: the first thing chefs can do is reduce food waste from within their kitchens by using all the food you bought during the same week.
The slogan "more is better" no longer fits the idea of reducing food waste, so restaurant managers and chefs should regularly review their inventory and decide what they can do without it.
Some chefs begin to focus on trends in what their customers order more, for dishes that are not sold as planned, the purchase of ingredients for this dish should be reduced, as this method helps avoid getting rid of unused ingredients and thus reduce food waste.
The above method not only reduces food waste, but is also very cost-effective as restaurants that identify or predict trends in what their customers are ordering continuously and better can plan to buy only the required ingredients and thus reduce waste.
Use All Parts of the Food
Another way to reduce food waste and achieve lean menus is to use all parts of the ingredients that are used in cooking, which requires chefs to be creative and think outside the box about how to prepare certain dishes.
You can also repurpose unused food parts in other aspects of the restaurant – not just in the kitchen.
Donate Leftover Food
Even after rechecking and directing your kitchen staff and reducing food waste, reusing leftovers, and offering less food, you may also find some waste – but of course less – that you shouldn't waste.
When the above tips cannot completely reduce food waste, you should start thinking about donating food to institutions or outlets that help people in need, as it is a great way to reduce food waste in your kitchen and help others get a delicious meal.
Finally, we must be convinced that the beginning of every idea comes from within, so if the chef and his staff look to the future with an insight that seeks to find something new and useful, you will find your restaurant at the top of all menus all the time.
